The Food and Beverage (F&B) Manager at (a 3-star business hotel located in Vadapalani, Chennai) is a core department head responsible for the end-to-end multi-outlet operations. This role demands seamless execution across their 24-hour café, multi-cuisine restaurant, standard bar lounge, and a high volume of banquet/party hall functions.
Position Overview
- Job Title: Food & Beverage (F&B) Manager
- Location: Vadapalani, Chennai
- Reporting To: General Manager (GM)
- Department: Food & Beverage Service
Job Brief:
The F&B Manager will oversee the profitability, service quality, and administrative workflows of all dining outlets, the lounge bar, and social/corporate banquet event spaces. The priority is maintaining a strong business focus to optimize food and beverage costs while delivering warm, professional service to corporate travellers, wedding guests, and local regular clients.
Key Responsibilities
1. Multi-Outlet Operations Management
- Coordinate multi-venue logistics: Seamlessly direct daily workflows across the 24-hour café, the specialized specialty restaurant, and the permit bar lounge.
- Banquet & Event Operations: Supervise party hall setups, menu portioning, and steward deployments for corporate gatherings and large-scale wedding receptions.
- FOH & BOH Alignment: Liaise closely with the Executive Chef to control food portioning, implement recipe updates, and resolve kitchen-to-floor communication bottlenecks.
2. Cost Control & Financial Management
- P&L and Target Alignment: Meet monthly revenue targets set by corporate management and the General Manager.
- Cost Control & Waste Management: Implement strict practices to manage food quantities, monitor physical inventory counts, and aggressively eliminate food waste.
- Vendor Relations: Work directly with local Chennai food and raw-material vendors to secure competitive prices while preserving required quality baselines.
3. Guest Experience & Issue Resolution
- On-Floor Grievance Resolution: Actively spend time in dining areas during peak service windows to gather client feedback and professionally settle guest complaints regarding food taste or slow service.
- VIP and Social Coordination: Personally greet primary event hosts, wedding parties, and long-stay corporate corporate delegates to secure recurring banqueting accounts.
4. Leadership & Workforce Training
- Staff Development: Hire, train, and manage restaurant captains, waitstaff, and bar stewards.
- SOP Enforcement: Train personnel in proper hospitality grooming standards, local food serving etiquette, and phone-handling manners.
- Shift Structuring: Design rosters that accommodate round-the-clock operations at the 24-hour café without triggering excessive overtime costs.
5. Health, Safety & Compliance
- Sanitation Standards: Oversee continuous housekeeping and deep-cleaning schedules for the central kitchen, bar, public lower lobbies, and ballrooms.
- Regulatory Compliance: Ensure total compliance with local food safety rules, statutory labour regulations, and liquor permit norms applicable in Tamil Nadu.
Requirements & Qualifications
- Experience: 5+ years of verified hotel F&B experience, including a minimum of 2 years as an Assistant F&B Manager or independent F&B Manager in a mid-scale or 3/4-star commercial hotel.
- Education: A degree or three-year diploma in Hotel Management or Catering Technology from a recognized institute.
- Work Flexibility: Openness to working irregular operational hours, late nights, weekends, and major festival holidays based on banquet demand patterns.
Pay: From ₹30,000.00 per month
Benefits:
- Cell phone reimbursement
- Flexible schedule
- Food provided
- Provident Fund
Work Location: In person
